Hibachi Chicken and Vegetables
Skip the takeout and make hibachi chicken at home! My homemade chicken hibachi is just as flavorful as the kind you’d get at your favorite Japanese steakhouse, but it’s made in one skillet and ready in under an hour. With tender chicken breast pieces, crisp vegetables, and an irresistible yum yum dipping sauce, this Hibachi recipe is an easy weeknight dinner that feels like a treat. Plus, it’s surprisingly simple to make. I don’t need a flat-top grill or fancy tools to pull off delicious hibachi-style chicken in my own kitchen!
My hibachi-style chicken tastes just like the restaurant version, but it’s made with pantry ingredients and everyday tools. After testing batch after batch, I’ve honed in on the key to great chicken hibachi, and it’s all in the technique. Letting the chicken pieces sit in the hot pan undisturbed for a few minutes helps them develop that luscious golden sear. And a bath of butter and soy sauce at the end gives the whole thing a wonderful glossy finish.
After the chicken is cooked, I sauté the veggies in the same pan. As they cook, the natural juices help deglaze all the flavorful browned bits left behind. You get deep, savory flavor without fussy extra steps. A quick toss in soy sauce and this hibachi chicken and vegetables is ready to pile onto rice or noodles. And of course, don’t forget the homemade yum yum sauce–it’s creamy, tangy, and brings the whole dish together!
- ½ cup mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons canola oil (divided)
- 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon unsalted butter
- 2 tablespoons low-sodium soy sauce (divided)
- 1 medium yellow onion (cut into large chunks)
- 1 medium zucchini (quartered lengthwise and sliced ½-inch thick)
- 1 medium carrots (sliced into thin coins)
- 8 ounces small brown mushrooms (quartered)
- cooked rice or noodles
- scallions (sliced)
- red pepper flakes
- toasted sesame seeds